wine newbie

"Tang" wrote in news:bts6rk$s08$ snipped-for-privacy@mawar.singnet.com.sg:

I have some bourbon in a bottle that was a christmas present in 1948 It should be fine you DOM is a kid comparatively.

Bordeaux is basically a blend of these and one other variety and look at the prices that bordeaux gets in a restaurant soemtime! But they are only good for you if you like them. I doubt if you would be impresed by Lafite Rothschild (at least not to the extent of its price)over many lesser wines becasue it takes time to develop a palate that can discern the qualities, but of course as the others here may tell you, I've been wrong before. lol

the best ones are the ones you like. Honestly as you discover new wines your tastes will change but basically start where you are cmfortable and branch out from there.

that makes Deinhard a good wine for you.

Ah Raven, you didn't mention Blossom Hill in your earlier post re:/US red wine serving temps. You may have been lucky regarding that wine. The cooler temp probably softened a lot of flaws. By the time you tasted it later, some "aging" had taken place, and you found that favorable. Too bad that they didn't serve a Merlot from Duckhorn in Napa.

Hunt

The concept of "room temp" comes from Europe, where the rooms are likely to be about cellar temp, or a little above. In the US, room-temp is upwards to 85F.

On telling the retail manager about the wine, I'd urge the poster to be as specific as is possible. You needn't know "wine-speak" to communicate your thoughts. Just saying, "I didn't like it... " doesn't tell the clerk anything helpful, except that that was NOT the wine for the consumer. Give details: too spirity, too bitter, too sweet, too sour, etc. will help define one's personal tastes and help the clerk find better wines in the future.

Hunt

Good temps for general white/red consumption. As for the blackberry Merlot, I believe you are correct about the makeup. Some producer(s) is blending berry juice with Merlot (what percentage, heritage, etc. I have not a clue), and selling it packaged. This is kinda' like the "wine coolers" of some decades ago. Though, never having tried one, I should not be too critical, as it might just be a wonderful concoction - I just have my doubts.

Hunt

Yes, fun, fruit driven light reds with low tannins and a ton of berries. These benefit from a touch of refrigeration - cool, not COLD. Try some more of these, besides the Duboeuf. Then, for grins, move up from the village wines to, say a Morgon with a couple of years on it. Same grape, similar vineyards, a bit more elegant - no, a lot more elegant, but without some of the Villages' fruit. This will give you a comparison up the scale, so to speak.

A few CA Carneros Pinot Noirs would be interesting reds to look at next. They are more fruity than say OR, or WA, or actually most of CA (all US, as I assume you are US. If not, sorry). These offer a lot in a relatively inexpensive package. They are more subtle, than Beaujolais (except some of the truly serious ones), and are fun, relatively light, and offer more fruit, than many reds. They are also quite food friendly.

I'd also point you toward Sangiovese in the form of many Chianti Classicos. These are good food reds, and are not too expensive. The Riservas are a bit more pricey, but are usually a bit smoother. You're still not spending too much cash, and getting some nice reds.

Take note of the ones you like and do not like. Write down the producer, the vineyard, the varietal, everything, as that will only help you later.

Hunt

snipped-for-privacy@jets> >

If you like Beaujolais and want to keep heading in the red wine direction (i.e. away from white zinfandel :-) try a Beaujolais Moulin a Vent next.

• Greetings!

I would recommend to any new wine drinker that they become familiar with a few (three or four) wines -- total.

Let's pick two reds and two whites:

Red: Cabernet Sauvignon and Pinot Noir White: Chardonnay and Sauvignon Blanc (also called Fume Blanc)

Steer clear of any Rosé, any sweet wine, any meritage, any German wine, merlot, reisling, zinfandel -- you can learn about those later.

Use the Cabernets with full bodied red-meat meals: Beef, etc. Use the Pinot Noirs with lighter meats: Salmon, Duck, pasta, etc.

Use the Chardonnay with the more flavorful chicken and fish dishes. Use the Sauvignon Blanc with very light dishes: Sole, shrimp, etc.

Price range:

Cabernet: About $8.00 to $200.00 -- that's a helluva range! Decent California cabernets range from $8 to $20. French Bordeaux (they are mostly cabernets or cabernet blends) can go from $12 to $200.

Pinot Noir: California -- from $8 to $20. Oregon pinot noirs are good. Also the pinots from the Russian River area and Alexander Valley in California.

The french red Burgundies (all pinot noir) are horribly expensive. BTW, champagne (the real stuff from Champagne in France) is made from Pinot Noir -- a red grape with a white meat -- only the skins are red. Some of them have a small bit of pink (eye of the partridge) color from the skins.

Chardonnay is where California excels. They go from $8 up to $40. Napa and Sonoma chardonnays are very good. Australian chards are also good and at good prices. In France, white Bordeaux are chardonnay. Very nice wines, a bit more delicate and refined than the big oaky California equivalents. And more expensive.

Sauvignon Blanc (Fume Blanc) wines are really good with light fish dishes. There's nothing like a delicate filet of sole with Sauvignon Blanc. This wine has a light, crisp almost grassy flavor

-- serve it very cold. Both California and New Zealand sauvignon blancs are good. The French sauvignon blancs are the white Bordeaux wines -- very nice but expensive.

I like to serve Chardonnays not quite so cold. Just like beer, it is difficult to really taste a wine right out of the refrigerator.

Tip: Don't buy those cheapie wines -- "Two-buck Chuck" Charles Shaw and the like. They are all right for a picnic with someone who knows nothing about wine. Avoid jug wines. I would advise you to drink less and get better quality wines.

Surprise: Gallo, the largest winemaker in the world, has, during the past few years begun to make some very nice varietal wines. Their Sonoma County Caberenets are *very* nice and the price is right.

The latest trend in California is the screw-cap bottle wine. Someone (I think it's Sebastiani) is making a "Screw-Kappa Napa", which is not too bad -- I had their chardonnay tonight with Chinese food.

Good luck -- and enjoy your wines!

earle

Isn't this the exact same post as in the other thread? With the exact same flaws?